Jhinga Jalfrezi

Published under: Prawn

Prawns – 750 Gms, deveined, cleaned
Clarified Butter – 1/2 cup
Whole Red Chillies – 6, crushed
Cumin seeds – 1 1/2 tsp
Salt to taste
Black Peppercorn Powder – 1 1/2 tsp
Ginger – 2 tsp, julienned
Tomato Puree – 1/2 cup
White Vinegar – 1 1/2 tbsp
Green Coriander – 1/2 tbsp, chopped

1. Heat the clarified butter in a kadai, add the whole red chillies.
2. Stir and add the cumin seeds.
3. When they crackle, add the prawns, salt, black peppercorn powder and ginger.
4. Stir well.
5. Reduce the heat and cook covered until the prawns are almost tender.
6. Add the tomato puree and white vinegar.
7. Cook until the prawns are completely done.
8. Garnished with coriander leaves.
9. Serve hot.

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